My brother wanted shredded Chicken on his deep pan pizza today, so naturally I had to break out the rotisserie and spit. I dusted this bird with seasoned salt and plenty of cayenne pepper. The rotis sure is one way to get quite a moist and tender chicken. Here goes--

Part way through the cook

Done

And here is the deep pan pizza, with pepperoni, olives, and the shredded chicken breast. I always find it amazing what a fantastic taste quality a really good bread can give to a pizza. And nothing like those cast iron pans for such either.

I seem to recall that in the past there wasn't a rotisserie available for the kamado cookers like the BGE; has that changed? It really is handy and I'd say that if you can't get one for your BGE it'd be worth it to find a cheap, used Weber and set it up exclusively for rotisserie use.

The level of expertise and dedication on this site never fail to amaze me!

I am most honored and delighted, Steven, though to whatever level I may have attained, much is attributable to your influence. I already see, moreover, that with your new book Man Made Meals, BBQ'ers wil discover their horizons expanded in ways otherwise unimagined. My goodness, that book is replete! Kudos!